This one-pot supper needs nothing but crusty bread to mop up the rich tomato sauce
Prep:5 mins
Serves 4
1 tbsp olive oil12 chipolatas1 onion, sliced410g can chickpea, rinsed and drained350g jar ready-made tomato sauce150ml chicken stock1 garlic clove, finely choppedzest 1 small orange2 tbsp chopped flat-leaf parsleycrusty bread, to serve
STEP 1Heat the oil in a deep frying pan and fry the sausages for 4-5 mins until golden brown. Remove and set aside.STEP 2Cook the onion in the same pan for 5-6 mins until softened, adding a splash of water if it starts to catch. Add the chickpeas, tomato sauce and stock and bring to the boil. Return the sausages to the pan, lower the heat to a simmer and cook for 5-6 mins until the sausages are cooked through. Scatter the garlic, orange zest and parsley over the stew, then serve in shallow bowls with crusty bread on the side.
